CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy]

CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy]

For the chicken balls:

Chicken- 1 breast piece and 2 thigh pieces

Shredded coconut- 2 tbsp

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Chilli powder- 1 tsp

Turmeric powder- 1 tsp

Cinnamon powder- a pinch

Green chilli- 1

Clove powder- a pinch

Coriander powder- ½ tsp

Chopped coriander leaves- a handful

Curry leaves-1 spring

Enough salt

For gravy:

Oil- 4 tbsp

Mustard seeds- 1 tsp

Chopped onion- 1

Chopped tomatoes- 1 cup

Curry leaves- 1 spring

Turmeric powder- 1 tsp

Garlic paste- 1 tsp

 Ginger paste- 1 tsp

Potatoes- 2

Salt to taste

Grind to a paste:

Onion-1

Green chillies-1

Shredded coconut- 4 tbsp

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Coriander powder- 1 tbsp

Chilli powder- 1 tbsp

Cinnamon- 1 piece

Cloves-2

Procedure:
Mince the chicken in a food processor for 1 minute.

Then add all the ingredients for the balls and mince all of them finely with enough salt.

Add chopped coriander leaves and curry leaves.

Make small lemon-sized balls out of them and keep them in fridge for ½ hour.
In a kadai, pour the oil and heat it.

Add the mustard seeds and when they splutter, add the chopped onion, tomatoes which are finely mashed, curry leaves, turmeric powder, garlic paste and ginger paste.

Cook them on medium fire until all of them are well mashed and the oil floats on the top.

Add 3 or 4 cups of water.

When it starts to boil, add the potatoes which are cubed.

Let them simmer for some minutes.

When the potatoes are cooked up to 3/4^th, add this ground paste with enough salt.

When the kuzhambu is simmering, add the balls- four at a time.

When they start to come up and float, add the second portion.

Thus complete all the balls.

Let the kuzhambu[gravy] simmer for some time until the desired consistency.